Spaghetti Cacio & Pepe Recipe
Gragnano Spaghetti, Pecorino Romano Cheese, Roasted Peppercorn
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Boil the Pasta
In a large pot of salted boiling water, add the Gragnano spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- 2
Prepare the Peppercorns
While the pasta is cooking, toast the black peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Then crush them coarsely using a mortar and pestle or a spice grinder.
- 3
Combine Ingredients
In a large mixing bowl, combine the drained spaghetti, crushed peppercorns, and grated Pecorino Romano cheese. Drizzle with olive oil.
- 4
Create the Sauce
Gradually add the reserved pasta cooking water, a little at a time, while tossing the spaghetti to create a creamy sauce. Adjust the consistency with more water as needed.
- 5
Serve
Taste and adjust seasoning with salt if necessary. Serve immediately with extra Pecorino Romano cheese and crushed black pepper on top.
